Thin-Crust Gluten-Free Pepperoni Pizza

Thin-Crust Gluten-Free Pepperoni Pizza

Prep: 20 min  Bake: 20 min

Makes 8 servings

1 ½ cups almond flour

¼ tsp. salt

¼ tsp. baking soda

1 egg

1 Tbsp. grapeseed or olive oil

¼ lb. Italian turkey sausage links, casings removed

1 medium onion, chopped

½ cup pizza sauce

1 garlic clove, minced

½ cup julienned roasted sweet red peppers

¼ cup sliced ripe olives

1 cup (4oz) shredded part-skim mozzarella cheese

17 slices turkey pepperoni

 

1.  In a bowl, mix almond flour, salt and baking soda.  In another bowl, whisk egg and oil; stir into dry ingredients.  Press onto 12-in pizza pan coated with cooking spray; build up edge.  Bake at 350* degree’s for 8-10 minutes or until edges are lightly browned.

 

2.  In a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink.  Spread pizza sauce over crust: sprinkle with garlic.  Top with sausage mixture, red peppers, olives, cheese and pepperoni.  Bake 18-20 minutes longer or until cheese melts.

 

Nutrition Facts:  1 slice equals 232 calories, 17 g fat (3 g saturated fat), 47 mg cholesterol, 481 mg sodium, 9 g carbohydrate, 3 g fiber, 13 g protein.

Recipe found in August/September issue of Taste of Home Magazine

 

 

 

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